by Editor | Dec 1, 2005 | Products, Simon and Baker Travel Review, Travel Comfort
We now travel with so many gadgets, especially for long flights, we were hesitant to carry one more. The number of times we sat near screaming babies or obnoxious neighbors convinced us this was one item worth carrying if it reduced the intensity of the surrounding noises. It did.
The comfortable headset with an adjustable padded head band and padded over-the-ear cups, reduced the amount and sharpness of airplane engine and other sounds. It also improved the sound of the airplane audio so it was easier to hear and to distinguish words and sounds. An unexpected bonus was the ability to connect the Plane Quiet headset to our iPod player. The sound was excellent. The on and off button was easy to use and the volume control provided a broad range of sounds audible even with the airplane and surrounding noises.
by Editor | Dec 1, 2005 | Simon and Baker Travel Review
In spite of the snowy weather we found the entrance to Ledoyen easily. The restaurant faces the Petit Palais and sits back a short distance from the famed Champs Elysees. Although in the absence of a doorman or host, we were a bit reluctant to pass through the vacant hall; our courage was rewarded when we discovered a polite hostess sitting at a table under an imposing grand staircase. After confirming we had reservations and turning away would be diners without any, she led us upstairs.
by Editor | Dec 1, 2005 | Champagne, Europe, France, Simon and Baker Travel Review
We rode the train from Paris to Reims on a cold winter Monday, found a taxi easily and dashed from the train station on a speedy cab to Les Crayeres to make up for the 20 minute delay in the train schedule. This delay caused us to arrive later than we had planned at the restaurant (1:45 p.m.). In spite of our late entrance, the staff were awaiting our arrival and welcomed us warmly.
by Editor | Dec 1, 2005 | Europe, France, Paris, Simon and Baker Travel Review
We wound our way on foot from our nearby Latin Quarter rental apartment through the cobblestone street of one of the oldest parts of the city to meet friends for lunch at a neighborhood restaurant, Jacques Cagna. Although it was a short walk and we found the restaurant easily, it was cold and by the time we reached Jacques Cagna we were ready to be in doors. Walking in from the freezing cold on a gray Parisian winter day we were thankful for the warm welcome and English friendly attitude.
by Editor | Dec 1, 2005 | Europe, France, Paris, Simon and Baker Travel Review
Ever wonder how the great French chefs create those wonderful dishes? We visited the Cordon Bleu cooking school in Paris to find out. We encountered helpful staff, a friendly and talented chef, a well situated and convenient cooking school with translated (French to English) short gourmet workshops and longer term certificate courses. We participated in a one-hour private workshop in the school’s 15th arrondissement headquarters. The Cordon Bleu school, started as a newspaper in the mid 1800’s, had a staff of 50 including 11 master chefs, and as many as 180 students who participated in private workshops like ours, gourmet courses or certificate programs.
